Roasted Pumpkin / Squash Seeds

I’ve put this up for some friends who asked how I made the roasted seeds I use in salads.

Ingredients:

Your seeds from your pumpkin or squash

Scattering of coriander seeds

Salt

Bit of oil

How I made it:

Put all the ingredients together in a ceramic oven dish and toss around. Cook in a hot oven (180 degrees celsius) until they look crispy. I subsequently store these in tupperware and use in salads for my packed-lunches. It works equally well with butternut squash seeds or pumpkin. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s